The 2,438-page, five-volume set is the brainchild of Nathan Myhrvold. Twenty-six chapters cover topics like food safety, the origins of cooking, the physics of food and water, and seemingly every cooking technique known to man.
...The 2,438-page, five-volume set is the brainchild of Nathan Myhrvold. Twenty-six chapters cover topics like food safety, the origins of cooking, the physics of food and water, and seemingly every cooking technique known to man.
$461.62

Healthy, holistic and honest-to-goodness advice from the beautiful Mariel Hemingway. It isn't quite as good as hiring her as Mom's personal trainer, but this books comes close as Mariel writes from the heart - and experience.

Featuring twenty projects ranging from edible origami to glowing lollipops, cryogenic martinis to Tupperware boom boxes, the book draws from the expertise of programmers, professors, and garden-variety geeks and offers something t...Featuring twenty projects ranging from edible origami to glowing lollipops, cryogenic martinis to Tupperware boom boxes, the book draws from the expertise of programmers, professors, and garden-variety geeks and offers something to delight DIYers of all skill levels.

A cute little cookery book to add to your bookshelf. Its actually a gorgeous book to have in itself, if like me you don't care for recipes per se. The photography, design and presentation is a perfect reflection of this great rest...A cute little cookery book to add to your bookshelf. Its actually a gorgeous book to have in itself, if like me you don't care for recipes per se. The photography, design and presentation is a perfect reflection of this great restaurant Canteen. Nice to see British food getting some good press after years being on the srapheap of cuisine.

A great cookbook for any home chef, "Breakfast, Lunch, Tea" by Rose Carrarini, co-founder of the delicatessen Villandry in London and now the chef at Rose Bakery in Paris, covers all kinds of delectable treats for the three most i...A great cookbook for any home chef, "Breakfast, Lunch, Tea" by Rose Carrarini, co-founder of the delicatessen Villandry in London and now the chef at Rose Bakery in Paris, covers all kinds of delectable treats for the three most important meals of the day.

An intelligent discussion about food, what we eat and where it comes from. There's a lot of excited handwaving that happens about food - should you eat local, vegan, organic, macrobiotic - and this book actually takes a measured ...An intelligent discussion about food, what we eat and where it comes from. There's a lot of excited handwaving that happens about food - should you eat local, vegan, organic, macrobiotic - and this book actually takes a measured look at the politics and reality of food.
Pollan is quite good and this is perhaps his best book. Entertaining and informative.

New York has gone pickle-mad! Get on board the craze with this is a great book on all things pickled, with simple how-to's, and a lot of background. I particularly like the saurkraut and kimchi recipes!

With beautiful photographs and surprisingly simple and decadent recipes, this cookbook has become a staple in my kitchen. I make something from it at least once a week. It has recipes for everything including breakfast and soups! ...With beautiful photographs and surprisingly simple and decadent recipes, this cookbook has become a staple in my kitchen. I make something from it at least once a week. It has recipes for everything including breakfast and soups! My favorites are Manhattan Clam Chowder and the Fried Chicken.

No more scrambling to find the perfect recipe when you're hosting friends or neighbors. Each flag features a sticky side for easy adhesion, a different course and corresponding graphic, 75 flags per design. With 375 flags, you're ...No more scrambling to find the perfect recipe when you're hosting friends or neighbors. Each flag features a sticky side for easy adhesion, a different course and corresponding graphic, 75 flags per design. With 375 flags, you're bound to find something scrumptious to please your guests! Cute, colorful and functional-- just what we were looking for! Package measures 3" x 3.5."
$4.95

Every baker and his/her mother is nuts over this book, the cookbook written by and inspired by the New York Bakery. I've seen the brownies, the chocolate chip cookies, and some of the cakes on TasteSpotting - they're amazing.

it's a NY institution and now a chain with locations across the country, but it IS in LA
"This 1920s Italian-American steakhouse which has now expanded to almost 30 locations throughout the country is a New York City institutio...it's a NY institution and now a chain with locations across the country, but it IS in LA
"This 1920s Italian-American steakhouse which has now expanded to almost 30 locations throughout the country is a New York City institution, and this cookbook by Binns (Polenta) celebrates its "virtually unchanged" menu. Indeed, the recipes are hearty and rich, and hark back to the days of Prohibition, when Americans indulged themselves in the pleasures of fine dining. The book begins, appropriately, with such libations as the Famous McClure Cocktail, a combination of gin, brandy, Curaeao and apricot liqueur. Appetizers include Shrimp Bruno (battered and fried with a Dijon sauce) and Grilled Beefsteak Salad with Gorgonzola, Arugula and Radicchio. The book offers a large selection of old-style Italian-American dishes, but it would not be complete without the specialty, the New York Strip Steak"

he may not technically be involved at the restaurant at the London Hotel in Los Angeles, but it still has his name on it, Gordon Ramsay. this is the most recent cookbook from the chef, who is so very much a Hollywood chef

recipes based on the finds at the Santa Monica Farmers Market, Wednesday and Saturday mornings.
"Sure, the farmer's market can provide the freshest food available, but how can you tell? And once you've found the perfect heirloo...recipes based on the finds at the Santa Monica Farmers Market, Wednesday and Saturday mornings.
"Sure, the farmer's market can provide the freshest food available, but how can you tell? And once you've found the perfect heirloom tomatoes, what do you do with them? Cooking teacher and television host Saltsman provides plenty of answers to those questions in this compilation of recipes that shrugs off complex preparation to focus on using seasonal ingredients to their fullest. Saltsman offers tips on buying (how to pick the best corn and eggs, for instance) as well as which vendors to seek out at her local farmer's market in Santa Monica, should you decide to make the trip. Meat, fowl and fish make appearances, but the star of this book is the produce. Saltsman provides a wealth of variations for familiar favorites like tomatoes, mushrooms and squash, and uses more exotic fare to spike some standard dishes: sapote, for instance, is a citrusy, custard-like South American fruit that makes a great twist on crème brulee. Cooks will get a lot of mileage out of Saltsman's simple yet innovative uses for fresh fruit, like a memorable tart made of seared nectarines and peaches, burnt honey and fresh berries, or a savory-sweet salad made with mixed cherries, toasted almonds, greens and aged goat cheese. In her first book, Saltsman proves that minimal effort, coupled with high-quality food, can produce extraordinary results."